YIELDS | 4-6 SERVINGS
PREP TIME | 3-6 HOURS INCLUDING BRINING
COOK TIME | 1 1/2-2 HOURS
Smoking trout is fun, easy to do and oh so delicious! Serve alongside, crackers, cream cheese, capers or make a creamy fish spread for special occasions. You can brine fish in a dry brine, or a wet brine. Everyone has their own preference, but mine is a dry brine for fish.
• 4-6 whole, gutted and cleaned trout
• Kosher Salt
• Brown Sugar
• Onion Powder
• Garlic Powder
1. Combine the ingredients in a large food grade container and set aside.
2. Place the fish in the container with the brine, and then liberally sprinkle the brine over the fish. Every nook and cranny of the fish fillet should be covered with your dry brine.
3. Once the fish is adequately covered, cover the container with saran wrap and place it in the refrigerator. Let the fish brine for 3-6 hours. Be careful not to dry brine the trout much longer than 6 hours to avoid very salty smoke fish. There should be a fair amount of moisture in the container. This is a good sign that the brain has worked and you can move onto the next step.￼
4. Set the smoker to 140 or 150 degrees, and then place the trout fillets on the grill grates.
5. Smoke the trout for 1 1/2 to 2 hours depending on the thickness of your fillets. Smoke until the trout reaches an internal temperature of 145 degrees F.
I like to get a slow ramp up in temperature for smoked trout. I put the fish in cold in a cold smoker (I am using a Traeger these days) set on a low heat. If you want things to move even slower, set a tray of ice in the smoker. You never want the temperature to get beyond 225°F I like the temperature to be somewhere between 175°F and 200°F.